Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup lemon pie filling
- 1 cup fresh raspberries
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of a 9-inch springform pan to form crust.
- Beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Fold in lemon pie filling gently.
- Pour batter over crust in pan.
- Bake for 50-60 minutes or until center is almost set.
- Remove from oven and arrange fresh raspberries evenly over cheesecake.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar, beating until stiff peaks form to make meringue.
- Spread meringue over raspberries and cheesecake, sealing edges.
- Return to oven and bake an additional 10-15 minutes or until meringue is golden brown.
- Cool completely, then refrigerate for at least 4 hours before serving.
Notes
For best results, use room temperature ingredients to ensure a smooth batter. Be careful not to overbake the cheesecake to keep it creamy. Fresh raspberries add a bright contrast to the lemon and meringue.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg